Mini Frittatas (Whole 30 Approved!)

When I wake up on a work day, most likely in semi-zombie mode, the last thing I want to have to worry about is finding a way to have a nutritious breakfast. Can anyone relate?!

Normally my go-to is Shakeology, a superfood meal-replacement shake. BUT this past week I started the Whole 30, where Shakeology is out of bounds. (It contains natural sweetener which is a no-no). So instead of making myself a hearty breakfast each morning, I decided to mass produce these mini frittatas so I can grab a couple, heat them up, and get lots of nutrition without much thought.

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These little guys are delicious, even if you’re not doing the Whole 30. They are packed with protein and nutrients and come in at about 100-110 calories each. And the best part? They are incredibly versatile. You can use whatever you have on hand. I love recipes that allow me to get creative!

Oh, and did I mention that my husband loves them too? I love sneaking greens into his meals whenever possible, and I’m guessing these could be a great way to get some veggies in for your kiddos as well.

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Below is a basic outline of how we’ve loved making our mini frittatas, but like I said, get creative! Comment below if you think of any other delicious ingredients that could be added!

Whole 30 Approved Mini Frittatas

Ingredients:

  • 10 large eggs
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tbsp Garlic Seasoning (I used Flavor God’s Garlic Lovers)
  • All-Natural breakfast meat, chopped (we’ve used 7 chicken sausage links or 7 pieces of cooked bacon)
  • 1 Cup All-Natural Frozen Shredded Hashbrowns
  • 1 Cup of Spinach,chopped
  • 1/2 Red Onion, chopped
  • 2-3 Tomatoes, thinly sliced into 12 rounds

Directions:

  1. Preheat oven to 375. Cook breakfast meat until desired texture.
  2. Spray a muffin tin with cooking oil. Fill tins evenly with hasbrowns, spinach, onion, and meat.
  3. Whisk the eggs, salt, pepper, and garlic seasoning in a large bowl until well mixed. Pour evenly into muffin tins. I found this to be easier by using a 1/3 measuring cup as a spoon.
  4. Place a tomato slice on top of each frittata.
  5. Bake for 15-20 minutes, or until they reach the consistency you desire.

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How easy is that?! I love eating mine with hot sauce or salsa, and I also think avocado would go great on top. Let me know what you think when you give them a try! 🙂

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